摘要
利用酿酒酵母Saccharomyces cerevisiae HB01在一定条件下分别对蔗糖、葡萄糖和果糖水溶液进行生物转化反应,得到的反应液进行加香试验和GC/MS成分分析,发现由酿酒酵母HB01处理20%蔗糖溶液后的反应液在香烟加香中除具有明显的掩盖杂气、增香增浓和增加甜润感的作用外,还具有独特的发酵香气。
A yeast strain, Saccharomyces cerevisiae HB01, was isolated through sugars such as sugar, glucose and fructose biotransformation by smoking evaluation by panels and component analysis by GC/MS, The leavening obtained from 20% sugar biotransformation by yeast strain was found to be useful in enhancing cigarette flavor, improving smoke quantity, masking offensive flavor, improving aftertaste and offering special zymotic flavor.
出处
《食品工业》
北大核心
2008年第4期23-25,共3页
The Food Industry
关键词
酿酒酵母
生物转化法
烟用香料
Saccharomyces cerevisiae
biotransformation method
tobacco flavor
